Ingredients
2 tbsp. olive oil
1 onion
1 lb. carrots
1 3/4 tsp. salt
2 cloves garlic
1 zucchini
1 yellow squash
1 1/2 qt. canned low-sodium chicken broth or homemade stock
1 c. canned diced tomatoes with their juice (one 15-ounce can)
1 lb. Jerusalem artichokes
3 c. drained and rinsed canned cannellini beans (two 15-ounce cans)
1/2 c. chopped fresh parsley
1/4 tsp. fresh-ground black pepper
Grated zest of 1/2 orange
Preparation
Step 1In a large saucepan, heat the oil over moderate heat. Add the onion, carrots and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.Step 2Add the garlic, zucchini, yellow squash, broth, tomatoes and the remaining 1 1/4 teaspoons salt; bring to a simmer. Add the Jerusalem artichokes and return to a simmer. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Stir in the beans, parsley, pepper and zest.Step 3Notes: If you don’t want to tackle the job of peeling knobby Jerusalem artichokes, just scrub them well with a vegetable brush under running water and leave the peel on.Step 4Wine Recommendation: The soft nutty flavors and rich texture of pinot gris beautifully complement the earthy sweetness of this tasty soup. Try one from a well-known Alsace producer such as Trimbach, Sparr, Beyer, or Hugel.
